CN104186770A - Preparation method and product of compressed black tea - Google Patents
Preparation method and product of compressed black tea Download PDFInfo
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- CN104186770A CN104186770A CN201410369158.6A CN201410369158A CN104186770A CN 104186770 A CN104186770 A CN 104186770A CN 201410369158 A CN201410369158 A CN 201410369158A CN 104186770 A CN104186770 A CN 104186770A
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Abstract
The invention discloses a preparation method and a product of compressed black tea. The method comprises the following steps: picking up fresh black tea leaves and putting the fresh black tea leaves into a warm water for soaking, so as to remove a large amount of contained caffeine; carrying out withering treatment on the fresh leaves; putting the withered leaves into a twisting machine, and twisting so as to ensure that the leaves form rounded bars, the leaf juice is recovered and the leaves are twisted into vertical bars; carrying out stacking fermentation on the twisted tea leaves; primarily drying the fermented unsifted tea until 70% of tea leaves are dry, and then putting into a pressing mold and pressing into the unsifted tea with a fixed shape; putting the unsifted tea into conditioning fluid for soaking; re-drying the unsifted tea until 90% of unsifted tea is dry so as to ensure that the pressed unsifted tea does not deform again; and re-drying the unsifted tea again at low temperature until the unsifted tea is dry enough, so as to obtain the finished product. The compressed black tea prepared by the method not only is red and bright in soup, strong in honey fragrance and full in phyllotaxis, but also has the efficacies of clearing away heat and removing internal heat, restoring consciousness and calming the nerves, reducing blood pressure and blood lipid, preventing phlegm from forming and stopping coughing, alleviating water retention and removing dampness, promoting blood circulation to remove blood stasis, strengthening the middle warmer and benefiting vital energy, improving human body blood circulation and enhancing the organism immune capacity.
Description
Technical field
The present invention relates to black tea and press processing technique field, specifically a kind of preparation method of black tea compressed tea and goods thereof.
Background technology
Tealeaves is a kind of drink of high-quality, has the good reputation of " king of drink ", and local tea variety is a lot of, and the black tea fine work that particularly the fresh leaf of Shennongjia high mountain is produced has the effects such as warm stomach, the short digestion of raising tannic acid material.Black tea is one of a kind of tea-drinking product that have health-care efficacy, and compressed tea is because of it, to have humidity resistance good, is easy to carry, transports and store, and tea flavour is mellow, is applicable to the features such as fat-reducing, so is deeply subject to liking of people.Black tea compressed tea is to take black tea to become the pressed tea of brick type or group's type as raw material steam pressure, in the preparation process of black tea compressed tea, how to realize the glow of soup look, sweet spiciness is strongly fragrant and leaf at the bottom of complete be that the compressed tea that makes black tea by spreading the leaves on withering racks to dry is different from the key technology place of other teas steam pressure.Most compressed tea is made and is taked, dry tea steam pressure processing method, to be about to the direct steam pressure of dry tea, has therefore lost many beneficiating ingredients, and effect is single, and finished product fragrance is not enough, and soup look thin out, and flavour is thin out.
Summary of the invention
The object of the invention is to provide a kind of preparation method and goods thereof of black tea compressed tea, take black tea compressed tea that this method is made not only can improve the effects such as the whole intestines of stomach invigorating that black tea itself has are aid digestion, delaying aging, diuresis anti-inflammatory, disinfecting detoxifying; And the black tea compressed tea after making is applicable all kinds of drunk by people, not only has clearing heat and removing internal heat, refreshment and tranquilization, hypotensive, reducing blood lipid, is of value to and improves the dizziness of hypertension, diabetic, the symptom of headache; Can also preventing phlegm from forming and stopping coughing, sharp water conservancy is wet, improves the digestive discomfort of the elderly and sub-health population, the gas that rises, sphagitis, cough ant phlegm; Have tonifying middle-Jiao and Qi concurrently, improve blood circulation of human body, strengthen body immunity.
The technical solution adopted in the present invention is as follows:
A preparation method for black tea compressed tea, comprises the steps:
Step 1, plucks at least fresh leaf of black tea of two leaves and a bud, fresh leaf is put into warm water and soak 15～20 minutes, to remove a large amount of caffeines that contain in fresh leaf;
Step 2, by the fresh leaf drying and processing that withers, to evaporate the part moisture containing in fresh leaf, tarnishes fresh blade tip, reduces the tension force of tealeaves cell, makes leaf, stalk soft by embrittlement, increases the toughness of bud-leaf, reaches the degree that can knead, is convenient to knead moulding; By withering, fresh leaf water content is down to 50%;
Step 3, puts into kneading machine by the withering leaf after step 2 is processed and kneads, and kneads pressurization in process and hockets with decompression, kneads and starts a period of time or knead and do not pressurize for the first time, makes the preliminary slivering of blade, and progressively tea bar is tightened up in pressurization; Knead and finish decompression step by step for the previous period, make bar shaped receive circle, the recovery of leaf juice, reach and knead into vertical strip, by kneading, make water content be down to 30%;
Step 4, the tealeaves of kneading through step 3 is even, loosely heap fermentation, control leaf-spreading thickness at 30～40cm, control temperature and reach 24 ℃～25 ℃, Ye Wen reaches 29～30 ℃, take spraying or the humidification measure such as watering to control relative humidity and reach more than 90～95%, fermentation duration 2～3 hours, treats that leaf look yellow red and savory blowing out can stop fermentation;
Step 5, the tea embryo fermenting through step 4 is spread on dryer, control bake out temperature at 100～120 ℃, dry 15～20 minutes, the activity of utilizing the rapid inactive enzyme of high temperature to be to stop fermentation, and transpiring moisture is just dried to seventy percent dry, then pack casted die mould into, use tamping plant to press into the tea embryo of solid shape;
Step 6, puts into treatment fluid immersion treatment by the tea embryo that is pressed into solid shape in described step 5, soaks after 15～20 minutes and takes out; Described treatment fluid comprises following component, and each weight percentages of components is: dried orange peel 15～20%, radix bupleuri 15～20%, the root of kudzu vine 15～20%, Poria cocos 20～25%, hawthorn 5～15%, Ligusticum wallichii 5～10%, Radix Glycyrrhizae 5～10%;
Step 7, the tea embryo after described step 6 is soaked is placed on dryer, controls bake out temperature at 80～100 ℃, and dry 20～30 minutes, multiple baking to ninety percent mass dryness fraction, guaranteed the not redeformation of tea embryo after pressing;
Step 8, reduces bake out temperature to 30～40 ℃, by the compressed tea embryo drying again through step 7 again low temperature to be dried to again foot dry, 2～4 hours consuming time, get product.
As further preferably, in described step 2, wither and adopt withering trough to wither, the duration 5～8 hours of withering, controls air blast temperature at 30～38 ℃, withers in process, and control gas flow temperature the early stage of withering can be slightly high, along with the progress of withering progressively reduces temperature; Inferior lobe stops heating for first 10～15 minutes, and only drum cold wind, reduces leaf temperature.
As further preferably, in the process of withering, every 1 hour, turn off the blast 10 minutes, so that the dehydration of withering is even.
As further preferred, in described step 2, wither and adopt Indoor Natural to wither, keep indoor temperature at 20～24 ℃, relative humidity 60%～70%, control on the curtain that withers that stand leaf amount is every square metre and spread 1.0～1.5 kilograms, fresh leaf, duration 12-18 hour withers.
As further preferably, described step 3 knead each pressurization 7～10 minutes in process, decompression 3～5 minutes.
As further preferably, in described step 3, knead and use 55 type kneading machines, knead duration 45-60 minute.
As further preferred, in described step 4, each fermentation period domestic demand turns 2～3 times, so that fermentation evenly.
As further preferred, described treatment fluid comprises following component, and each weight percentages of components is: dried orange peel 15%, radix bupleuri 15%, the root of kudzu vine 15%, Poria cocos 20%, hawthorn 15%, Ligusticum wallichii 10%, Radix Glycyrrhizae 10%.
As further preferably, in described step 8, the water content of tea embryo after drying is again down to 5%.
The invention still further relates to a kind of black tea compressed tea, by above-mentioned either method, made.
The invention has the beneficial effects as follows:
1, take not only good looking appearance of black tea compressed tea that this method makes, the glow of soup look, sweet spiciness are strongly fragrant, complete at the bottom of leaf, and all quality index of black tea are constant, major function composition, benefit materials all retains, not only can help gastro-intestinal digestion, promote appetite, can diuresis, eliminate oedema, and there is strong cardiac function; Owing to having removed a large amount of caffeines that contain in tealeaves by emerge in worm water, be therefore applicable to all kinds of drunk by people, all-ages.
2, because this method is put into treatment fluid immersion treatment by the tea embryo that is pressed into solid shape, and in treatment fluid, the root of kudzu vine has the effects such as hypoglycemic, reducing blood lipid, anti-inflammatory; Dried orange peel has regulating qi-flowing for strengthening spleen, the effect such as eliminating dampness and eliminating phlegm; Poria cocos has the effects such as eliminating dampness and diuresis, strengthening the spleen and stomach, antitoxic heart-soothing and sedative; Radix bupleuri has the effect of clearing heat and removing internal heat, antipyretic and anti-inflammatory; Ligusticum wallichii has the effect of promoting blood circulation, wind-expelling pain-stopping; Hawthorn has the effects such as long-pendingization of disappearing is stagnant, convergence stops dysentery, activate blood circulation and disperse blood clots; Radix Glycyrrhizae has the effect of purging intense heat and detonicating, relieving spasm to stop pain.Therefore after processing, not only can improve this treatment fluid the effects such as the whole intestines of stomach invigorating that black tea itself has are aid digestion, delaying aging, diuresis anti-inflammatory, disinfecting detoxifying; And the black tea compressed tea after making not only has clearing heat and removing internal heat, refreshment and tranquilization, hypotensive, reducing blood lipid, be of value to and improve the dizziness of hypertension, diabetic, the symptom of headache; And can preventing phlegm from forming and stopping coughing, sharp water conservancy is wet, improves the digestive discomfort of the elderly and sub-health population, the gas that rises, sphagitis, cough ant phlegm; Have tonifying middle-Jiao and Qi concurrently, improve blood circulation of human body, strengthen body immunity; There is in addition beautifying face and moistering lotion, the effect of fat-eliminating slimming.
3, the black tea compressed tea that utilizes this method to produce is easy to carry, can change its profile by changing different moulds, presses rear feature richness, and applicable long term storage.
The specific embodiment
Embodiment 1
The preparation method of a kind of black tea compressed tea involved in the present invention, comprises the steps:
Step 1, plucks at least fresh leaf of black tea of two leaves and a bud, fresh leaf is put into warm water and soak 15～20 minutes, to remove a large amount of caffeines that contain in fresh leaf, content of caffeine is down in 2%.
Step 2, by the fresh leaf drying and processing that withers, to evaporate the part moisture containing in fresh leaf, tarnishes fresh blade tip, reduces the tension force of tealeaves cell, makes leaf, stalk soft by embrittlement, increases the toughness of bud-leaf, reaches the degree that can knead, is convenient to knead moulding; By withering, fresh leaf water content is down to 50%.As a kind of preferably, described in wither to process and adopt withering trough to carry out, the duration 5～8 hours of withering, controls air blast temperature at 30～38 ℃, withers in process, control gas flow temperature the early stage of withering can be slightly high, along with the progress of withering progressively reduces temperature; Inferior lobe stops heating for first 10～15 minutes, and only drum cold wind, reduces leaf temperature.In the process of withering, every 1 hour, turn off the blast 10 minutes, so that the dehydration of withering is even, enhance productivity.
Step 3, puts into kneading machine by the withering leaf after step 2 is processed and kneads, and kneads pressurization in process and hockets with decompression, kneads and starts a period of time or knead and do not pressurize for the first time, makes the preliminary slivering of blade, and progressively tea bar is tightened up in pressurization; Knead and finish decompression step by step for the previous period, make bar shaped receive circle, the recovery of leaf juice, reach and knead into vertical strip, by kneading, make water content be down to 30%.As a kind of preferred, described kneading machine is used 55 type kneading machines, kneads duration 45-60 minute, kneads each pressurization 7～10 minutes in process, decompression 3～5 minutes.
Step 4, the tealeaves of kneading through step 3 is even, loosely heap fermentation, control leaf-spreading thickness at 30～40cm, control temperature and reach 24 ℃～25 ℃, Ye Wen reaches 29～30 ℃, take spraying or the humidification measure such as watering to control relative humidity and reach more than 90～95%, fermentation duration 2～3 hours, treats that leaf look yellow red and savory blowing out can stop fermentation.In each fermentation period, turn 2～3 times, so that fermentation evenly.
Step 5, the tea embryo fermenting through step 4 is spread on dryer, control bake out temperature at 100～120 ℃, dry 15～20 minutes, utilize the activity of the rapid inactive enzyme of high temperature to stop fermentation, transpiring moisture, just be dried to seventy percent dry, then according to the black tea compressed tea specification that will produce, quantitative weighing tea embryo packs casted die mould into, uses tamping plant to press into the tea embryo of solid shape;
Step 6, puts into treatment fluid immersion treatment by the tea embryo that is pressed into solid shape in described step 5, soaks after 15～20 minutes and takes out; Described treatment fluid comprises following component, and each weight percentages of components is: dried orange peel 15～20%, radix bupleuri 15～20%, the root of kudzu vine 15～20%, Poria cocos 20～25%, hawthorn 5～15%, Ligusticum wallichii 5～10%, Radix Glycyrrhizae 5～10%.
Step 7, the tea embryo after described step 6 is soaked is placed on dryer, controls bake out temperature at 80～100 ℃, and dry 20～30 minutes, multiple baking to ninety percent mass dryness fraction, guaranteed the not redeformation of tea embryo after pressing;
Step 8, reduces bake out temperature to 30～40 ℃, by the compressed tea embryo drying again through step 7 again low temperature to be dried to again foot dry, 2～4 hours consuming time, water content was down to 5%, obtained this black tea compressed tea finished product.
The black tea compressed tea finished product conventional tea cake specification of using this method to make is diameter 10cm, the thick 1.3cm in limit, the thick 1.6cm in center, every heavy 100g.The sample tea physical and chemical index of cake of every 100 grams of one-tenth sees the following form:
| Moisture | Total ash | Tea stalk | Field trash | Crude fibre | Water extraction |
| ≤5％ | ≤7.5％ | ≤8％ | ≤0.5％ | ≤20％ | ≥30 |
Embodiment 2
The preparation method of a kind of black tea compressed tea involved in the present invention, comprises the steps:
Step 1, plucks at least fresh leaf of black tea of two leaves and a bud, fresh leaf is put into warm water and soak 15～20 minutes, to remove a large amount of caffeines that contain in fresh leaf, content of caffeine is down in 2%.
Step 2, by the fresh leaf drying and processing that withers, to evaporate the part moisture containing in fresh leaf, tarnishes fresh blade tip, reduces the tension force of tealeaves cell, makes leaf, stalk soft by embrittlement, increases the toughness of bud-leaf, reaches the degree that can knead, is convenient to knead moulding; By withering, fresh leaf water content is down to 50%.As a kind of preferably, described in wither to process and adopt Indoor Natural to wither, keep indoor temperature at 20～24 ℃, relative humidity 60%～70%, control on the curtain that withers that stand leaf amount is every square metre and spread 1.0～1.5 kilograms, fresh leaf, the duration 12-18 hour that withers, to improve the effect of withering.
Step 3, puts into kneading machine by the withering leaf after step 2 is processed and kneads, and kneads pressurization in process and hockets with decompression, kneads and starts a period of time or knead and do not pressurize for the first time, makes the preliminary slivering of blade, and progressively tea bar is tightened up in pressurization; Knead and finish decompression step by step for the previous period, make bar shaped receive circle, the recovery of leaf juice, reach and knead into vertical strip, by kneading, make water content be down to 30%.As a kind of preferred, described kneading machine is used 55 type kneading machines, kneads duration 45-60 minute, kneads each pressurization 7～10 minutes in process, decompression 3～5 minutes.
Step 4, the tealeaves of kneading through step 3 is even, loosely heap fermentation, control leaf-spreading thickness at 30～40cm, control temperature and reach 24 ℃～25 ℃, Ye Wen reaches 29～30 ℃, take spraying or the humidification measure such as watering to control relative humidity and reach more than 90～95%, fermentation duration 2～3 hours, treats that leaf look yellow red and savory blowing out can stop fermentation.In each fermentation period, turn 2～3 times, so that fermentation evenly.
Step 5, the tea embryo fermenting through step 4 is spread on dryer, control bake out temperature at 100～120 ℃, dry 15～20 minutes, utilize the activity of the rapid inactive enzyme of high temperature to stop fermentation, transpiring moisture, just be dried to seventy percent dry, then according to the black tea compressed tea specification that will produce, quantitative weighing tea embryo packs casted die mould into, uses tamping plant to press into the tea embryo of solid shape;
Step 6, puts into treatment fluid immersion treatment by the tea embryo that is pressed into solid shape in described step 5, soaks after 15～20 minutes and takes out; Described treatment fluid comprises following component, and each weight percentages of components is: dried orange peel 15～20%, radix bupleuri 15～20%, the root of kudzu vine 15～20%, Poria cocos 20～25%, hawthorn 5～15%, Ligusticum wallichii 5～10%, Radix Glycyrrhizae 5～10%.
Step 7, the tea embryo after described step 6 is soaked is placed on dryer, controls bake out temperature at 80～100 ℃, and dry 20～30 minutes, multiple baking to ninety percent mass dryness fraction, guaranteed the not redeformation of tea embryo after pressing;
Step 8, reduces bake out temperature to 30～40 ℃, by the compressed tea embryo drying again through step 7 again low temperature to be dried to again foot dry, 2～4 hours consuming time, water content was down to 5%, obtained this black tea compressed tea finished product.
The black tea compressed tea finished product conventional tea cake specification of using this method to make is diameter 10cm, the thick 1.3cm in limit, the thick 1.6cm in center, every heavy 100g.The sample tea physical and chemical index of cake of every 100 grams of one-tenth sees the following form:
| Moisture | Total ash | Tea stalk | Field trash | Crude fibre | Water extraction |
| ≤4％ | ≤7％ | ≤8％ | ≤0.5％ | ≤20％ | ≥35 |
Embodiment 3
The preparation method of a kind of black tea compressed tea involved in the present invention, comprises the steps:
Step 1, plucks at least fresh leaf of black tea of two leaves and a bud, fresh leaf is put into warm water and soak 15 minutes, and 50 ℃ of warm water temperatures, to remove a large amount of caffeines that contain in fresh leaf, are down in 2% content of caffeine.
Step 2, by the fresh leaf drying and processing that withers, to evaporate the part moisture containing in fresh leaf, tarnishes fresh blade tip, reduces the tension force of tealeaves cell, makes leaf, stalk soft by embrittlement, increases the toughness of bud-leaf, reaches the degree that can knead, is convenient to knead moulding; By withering, fresh leaf water content is down to 50%.As a kind of preferably, described in wither to process and adopt withering trough to carry out, the duration 5 hours of withering, controls air blast temperature at 30 ℃, withers in process, control gas flow temperature the early stage of withering can be slightly high, along with the progress of withering progressively reduces temperature; Inferior lobe stops heating for first 10 minutes, and only drum cold wind, reduces leaf temperature.In the process of withering, every 1 hour, turn off the blast 10 minutes, so that the dehydration of withering is even, enhance productivity.
Step 3, puts into kneading machine by the withering leaf after step 2 is processed and kneads, and kneads pressurization in process and hockets with decompression, kneads and starts a period of time or knead and do not pressurize for the first time, makes the preliminary slivering of blade, and progressively tea bar is tightened up in pressurization; Knead and finish decompression step by step for the previous period, make bar shaped receive circle, the recovery of leaf juice, reach and knead into vertical strip, by kneading, make water content be down to 30%.As a kind of preferred, described kneading machine is used 55 type kneading machines, kneads duration 45-60 minute, kneads each pressurization 7 minutes in process, decompression 3 minutes.
Step 4, the tealeaves of kneading through step 3 is even, loosely heap fermentation, control leaf-spreading thickness at 30cm, control temperature and reach 24 ℃, Ye Wen reaches 29 ℃, take spraying or the humidification measure such as watering to control relative humidity and reach more than 90%, fermentation duration 2 hours, treats that leaf look yellow red and savory blowing out can stop fermentation.In each fermentation period, turn 2～3 times, so that fermentation evenly.
Step 5, the tea embryo fermenting through step 4 is spread on dryer, control bake out temperature at 100 ℃, dry 15 minutes, utilize the activity of the rapid inactive enzyme of high temperature to stop fermentation, transpiring moisture, just be dried to seventy percent dry, then according to the black tea compressed tea specification that will produce, quantitative weighing tea embryo packs casted die mould into, uses tamping plant to press into the tea embryo of solid shape;
Step 6, puts into treatment fluid immersion treatment by the tea embryo that is pressed into solid shape in described step 5, soaks after 15 minutes and takes out.Described treatment fluid comprises following component, and each weight percentages of components is: dried orange peel 15%, radix bupleuri 15%, the root of kudzu vine 15%, Poria cocos 20%, hawthorn 15%, Ligusticum wallichii 10%, Radix Glycyrrhizae 10%.
Step 7, the tea embryo after described step 6 is soaked is placed on dryer, controls bake out temperature at 80 ℃, and dry 20 minutes, multiple baking to ninety percent mass dryness fraction, guaranteed the not redeformation of tea embryo after pressing;
Step 8, reduces bake out temperature to 30 ℃, by the compressed tea embryo drying again through step 7 again low temperature to be dried to again foot dry, 2 hours consuming time, water content was down to 5%, obtained this black tea compressed tea finished product.
The black tea compressed tea finished product conventional tea cake specification of using this method to make is diameter 10cm, the thick 1.3cm in limit, the thick 1.6cm in center, every heavy 100g.The sample tea physical and chemical index of cake of every 100 grams of one-tenth sees the following form:
| Moisture | Total ash | Tea stalk | Field trash | Crude fibre | Water extraction |
| 5％ | 7.5％ | 8％ | 0.5％ | 18％ | 30％ |
Embodiment 4
The preparation method of a kind of black tea compressed tea involved in the present invention, comprises the steps:
Step 1, plucks at least fresh leaf of black tea of two leaves and a bud, fresh leaf is put into warm water and soak 18 minutes, to remove a large amount of caffeines that contain in fresh leaf, content of caffeine is down in 2%.
Step 2, by the fresh leaf drying and processing that withers, to evaporate the part moisture containing in fresh leaf, tarnishes fresh blade tip, reduces the tension force of tealeaves cell, makes leaf, stalk soft by embrittlement, increases the toughness of bud-leaf, reaches the degree that can knead, is convenient to knead moulding; By withering, fresh leaf water content is down to 50%.As a kind of preferably, described in wither to process and adopt Indoor Natural to wither, keep indoor temperature at 22 ℃, relative humidity 70%, controls on the curtain that withers that stand leaf amount is every square metre and spreads 1.0 kilograms, fresh leaf, the duration 18 hours of withering, to improve the effect of withering.
Step 3, puts into kneading machine by the withering leaf after step 2 is processed and kneads, and kneads pressurization in process and hockets with decompression, kneads and starts a period of time or knead and do not pressurize for the first time, makes the preliminary slivering of blade, and progressively tea bar is tightened up in pressurization; Knead and finish decompression step by step for the previous period, make bar shaped receive circle, the recovery of leaf juice, reach and knead into vertical strip, by kneading, make water content be down to 30%.As a kind of preferred, described kneading machine is used 55 type kneading machines, kneads duration 50 minutes, kneads each pressurization 8 minutes in process, decompression 4 minutes.
Step 4, the tealeaves of kneading through step 3 is even, loosely heap fermentation, control leaf-spreading thickness at 35cm, control temperature and reach 25 ℃, Ye Wen reaches 30 ℃, take spraying or the humidification measure such as watering to control relative humidity and reach more than 93%, fermentation duration 2.5 hours, treats that leaf look yellow red and savory blowing out can stop fermentation.In each fermentation period, turn 2.5 times, so that fermentation evenly.
Step 5, the tea embryo fermenting through step 4 is spread on dryer, control bake out temperature at 110 ℃, dry 18 minutes, utilize the activity of the rapid inactive enzyme of high temperature to stop fermentation, transpiring moisture, just be dried to seventy percent dry, then according to the black tea compressed tea specification that will produce, quantitative weighing tea embryo packs casted die mould into, uses tamping plant to press into the tea embryo of solid shape;
Step 6, puts into treatment fluid immersion treatment by the tea embryo that is pressed into solid shape in described step 5, soaks after 18 minutes and takes out.Described treatment fluid comprises following component, and each weight percentages of components is: dried orange peel 20%, radix bupleuri 20%, the root of kudzu vine 20%, Poria cocos 25%, hawthorn 5%, Ligusticum wallichii 5%, Radix Glycyrrhizae 5%.
Step 7, the tea embryo after described step 6 is soaked is placed on dryer, controls bake out temperature at 90 ℃, and dry 25 minutes, multiple baking to ninety percent mass dryness fraction, guaranteed the not redeformation of tea embryo after pressing.
Step 8, reduces bake out temperature to 35 ℃, by the compressed tea embryo drying again through step 7 again low temperature to be dried to again foot dry, 3 hours consuming time, water content was down to 5%, obtained this black tea compressed tea finished product.
The black tea compressed tea finished product conventional tea cake specification of using this method to make is diameter 10cm, the thick 1.3cm in limit, the thick 1.6cm in center, every heavy 100g.The sample tea physical and chemical index of cake of every 100 grams of one-tenth sees the following form:
| Moisture | Total ash | Tea stalk | Field trash | Crude fibre | Water extraction |
| 4％ | 6.0％ | 6.0％ | 0.4％ | 15％ | 50％ |
Embodiment 5
The preparation method of a kind of black tea compressed tea involved in the present invention, comprises the steps:
Step 1, plucks at least fresh leaf of black tea of two leaves and a bud, fresh leaf is put into warm water and soak 20 minutes, to remove a large amount of caffeines that contain in fresh leaf, content of caffeine is down in 2%.
Step 2, by the fresh leaf drying and processing that withers, to evaporate the part moisture containing in fresh leaf, tarnishes fresh blade tip, reduces the tension force of tealeaves cell, makes leaf, stalk soft by embrittlement, increases the toughness of bud-leaf, reaches the degree that can knead, is convenient to knead moulding; By withering, fresh leaf water content is down to 50%.As a kind of preferably, described in wither to process and adopt withering trough to carry out, the duration 8 hours of withering, controls air blast temperature at 38 ℃, withers in process, control gas flow temperature the early stage of withering can be slightly high, along with the progress of withering progressively reduces temperature; Inferior lobe stops heating for first 15 minutes, and only drum cold wind, reduces leaf temperature.In the process of withering, every 1 hour, turn off the blast 10 minutes, so that the dehydration of withering is even, enhance productivity.
Step 3, puts into kneading machine by the withering leaf after step 2 is processed and kneads, and kneads pressurization in process and hockets with decompression, kneads and starts a period of time or knead and do not pressurize for the first time, makes the preliminary slivering of blade, and progressively tea bar is tightened up in pressurization; Knead and finish decompression step by step for the previous period, make bar shaped receive circle, the recovery of leaf juice, reach and knead into vertical strip, by kneading, make water content be down to 30%.As a kind of preferred, described kneading machine is used 55 type kneading machines, kneads duration 60 minutes, kneads each pressurization 10 minutes in process, decompression 5 minutes.
Step 4, the tealeaves of kneading through step 3 is even, loosely heap fermentation, control leaf-spreading thickness at 40cm, control temperature and reach 25 ℃, Ye Wen reaches 30 ℃, take spraying or the humidification measure such as watering to control relative humidity and reach more than 95%, fermentation duration 3 hours, treats that leaf look yellow red and savory blowing out can stop fermentation.In each fermentation period, turn 3 times, so that fermentation evenly.
Step 5, the tea embryo fermenting through step 4 is spread on dryer, control bake out temperature at 120 ℃, dry 20 minutes, utilize the activity of the rapid inactive enzyme of high temperature to stop fermentation, transpiring moisture, just be dried to seventy percent dry, then according to the black tea compressed tea specification that will produce, quantitative weighing tea embryo packs casted die mould into, uses tamping plant to press into the tea embryo of solid shape;
Step 6, puts into treatment fluid immersion treatment by the tea embryo that is pressed into solid shape in described step 5, soaks after 20 minutes and takes out.Described treatment fluid comprises following component, and each weight percentages of components is: dried orange peel 18%, radix bupleuri 18%, the root of kudzu vine 18%, Poria cocos 22%, hawthorn 10%, Ligusticum wallichii 7%, Radix Glycyrrhizae 7%.
Step 7, the tea embryo after described step 6 is soaked is placed on dryer, controls bake out temperature at 100 ℃, and dry 30 minutes, multiple baking to ninety percent mass dryness fraction, guaranteed the not redeformation of tea embryo after pressing.
Step 8, reduces bake out temperature to 40 ℃, by the compressed tea embryo drying again through step 7 again low temperature to be dried to again foot dry, 4 hours consuming time, water content was down to 5%, obtained this black tea compressed tea finished product.
The black tea compressed tea finished product conventional tea cake specification of using this method to make is diameter 10cm, the thick 1.3cm in limit, the thick 1.6cm in center, every heavy 100g.The sample tea physical and chemical index of cake of every 100 grams of one-tenth sees the following form:
| Moisture | Total ash | Tea stalk | Field trash | Crude fibre | Water extraction |
| 3.5％ | 5.0％ | 5.0％ | 0.35％ | 14％ | 60％ |
Although embodiment of the present invention are open as above, but it is not restricted to listed utilization in description and embodiment, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other modification, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details.
Claims (10)
1. a preparation method for black tea compressed tea, is characterized in that, comprises the steps:
Step 1, plucks at least fresh leaf of black tea of two leaves and a bud, fresh leaf is put into warm water and soak 15～20 minutes, to remove a large amount of caffeines that contain in fresh leaf;
Step 2, by the fresh leaf drying and processing that withers, to evaporate the moisture containing in fresh leaf, makes leaf, stalk soft by embrittlement, increases the toughness of bud-leaf, reaches the degree that can knead; By withering, fresh leaf water content is down to 50%;
Step 3, puts into kneading machine by the withering leaf after step 2 is processed and kneads, and kneads pressurization in process and hockets with decompression, kneads and starts a period of time or knead and do not pressurize for the first time, makes the preliminary slivering of blade, and progressively tea bar is tightened up in pressurization; Knead and finish decompression step by step for the previous period, make bar shaped receive circle, the recovery of leaf juice, reach and knead into vertical strip, by kneading, make water content be down to 30%;
Step 4, the tealeaves of kneading through step 3 is even, loosely heap fermentation, control leaf-spreading thickness at 30～40cm, control temperature and reach 24 ℃～25 ℃, Ye Wen reaches 29～30 ℃, take spraying or the humidification measure such as watering to control relative humidity and reach more than 90～95%, fermentation duration 2～3 hours, treats that leaf look yellow red and savory blowing out can stop fermentation;
Step 5, the tea embryo fermenting through step 4 is spread on dryer, control bake out temperature at 100～120 ℃, dry 15～20 minutes, the activity of utilizing the rapid inactive enzyme of high temperature to be to stop fermentation, and transpiring moisture is just dried to seventy percent dry, then pack casted die mould into, use tamping plant to press into the tea embryo of solid shape;
Step 6, puts into treatment fluid immersion treatment by the tea embryo that is pressed into solid shape in described step 5, soaks after 15～20 minutes and takes out; Described treatment fluid comprises following active princlple, and each active principle percentage by weight is: dried orange peel 15～20%, radix bupleuri 15～20%, the root of kudzu vine 15～20%, Poria cocos 20～25%, hawthorn 5～15%, Ligusticum wallichii 5～10%, Radix Glycyrrhizae 5～10%;
Step 7, the tea embryo after described step 6 is soaked is placed on dryer, controls bake out temperature at 80～100 ℃, and dry 20～30 minutes, multiple baking to ninety percent mass dryness fraction, guaranteed the not redeformation of tea embryo after pressing;
Step 8, reduces bake out temperature to 30～40 ℃, by the compressed tea embryo drying again through step 7 again low temperature to be dried to again foot dry, 2～4 hours consuming time, get product.
2. the preparation method of a kind of black tea compressed tea as claimed in claim 1, it is characterized in that, in described step 2, wither and adopt withering trough to wither, duration 5～8 hours withers, control air blast temperature at 30～38 ℃, wither in process, control gas flow temperature the early stage of withering can be slightly high, along with the progress of withering progressively reduces temperature; Inferior lobe stops heating for first 10～15 minutes, and only drum cold wind, reduces leaf temperature.
3. the preparation method of a kind of black tea compressed tea as claimed in claim 2, is characterized in that: in the process of withering, every 1 hour, turn off the blast 10 minutes, so that the dehydration of withering is even.
4. the preparation method of a kind of black tea compressed tea as claimed in claim 1, it is characterized in that, in described step 2, wither and adopt Indoor Natural to wither, keep indoor temperature at 20～24 ℃, relative humidity 60%～70%, control on the curtain that withers that stand leaf amount is every square metre and spread 1.0～1.5 kilograms, fresh leaf, duration 12-18 hour withers.
5. the preparation method of a kind of black tea compressed tea as claimed in claim 1, is characterized in that: described step 3 knead each pressurization 7～10 minutes in process, decompression 3～5 minutes.
6. the preparation method of a kind of black tea compressed tea as claimed in claim 1, is characterized in that, kneads and use 55 type kneading machines in described step 3, kneads duration 45-60 minute.
7. the preparation method of a kind of black tea compressed tea as claimed in claim 1, is characterized in that: in described step 4, turn 2～3 times in each fermentation period, so that fermentation evenly.
8. the preparation method of a kind of black tea compressed tea as claimed in claim 1, it is characterized in that: described treatment fluid comprises following component, each weight percentages of components is: dried orange peel 15%, radix bupleuri 15%, the root of kudzu vine 15%, Poria cocos 20%, hawthorn 15%, Ligusticum wallichii 10%, Radix Glycyrrhizae 10%.
9. the preparation method of a kind of black tea compressed tea as claimed in claim 1, is characterized in that: in described step 8, the water content of tea embryo after drying is again down to 5%.
10. a black tea compressed tea, is characterized in that: by the claims 1-9 either method, made.
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| CN201410369158.6A CN104186770B (en) | 2014-07-30 | The manufacture method of a kind of black tea compressed tea and goods thereof |
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| CN104920680A (en) * | 2015-05-26 | 2015-09-23 | 广西金花茶业有限公司 | Production method of slightly fermented black brick tea |
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| CN105248693A (en) * | 2015-11-06 | 2016-01-20 | 林志宾 | Preparation method of compressed black tea |
| CN105341190A (en) * | 2015-11-06 | 2016-02-24 | 林志宾 | Preparation method of compressed black tea |
| CN107183242A (en) * | 2017-05-15 | 2017-09-22 | 安徽省抱儿钟秀茶业股份有限公司 | A kind of manufacture craft of yellow small tea |
| CN110050848A (en) * | 2018-01-18 | 2019-07-26 | 信阳文新毛尖茶业有限公司 | A kind of manufacture craft for pressing black tea |
| CN110326686A (en) * | 2019-07-25 | 2019-10-15 | 黄山祁红谷茶业有限公司 | A kind of compounding black brick tea and preparation method thereof |
| CN110959706A (en) * | 2019-12-23 | 2020-04-07 | 湖南省茶叶研究所 | Compressed black tea and processing method thereof |
| CN112753797A (en) * | 2021-02-01 | 2021-05-07 | 宜昌五宜生态茶业有限公司 | Preparation method of fragrant zinc-rich black tea |
| CN112753797B (en) * | 2021-02-01 | 2023-03-14 | 宜昌五宜生态茶业有限公司 | Preparation method of fragrant zinc-rich black tea |
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